Chop the onion and peppers into fingernail-sized chunks. Cut the dried tops off the green onions, and slice the green stems down to the bulb root, in 1/4-inch slices.

Heat the olive oil. Sprinkle the turmeric. Add the vegetables; saute. (I keep about 1/8 of the onion back, to toss in towards the end for a nice crunch, but that's entirely optional.) Add the rest of the curries and spices; toss to coat. Once the vegetables are sauteed and coated, add the liquids. Stir, and leave to simmer.

In a separate pot, start the rice. (The time it takes the rice to cook will give the sauce time to develop.)

When the rice is almost done, add the tomatoes (cubed) and any reserved onions to the sauce. Check your consistency; if you want it thicker, add more peanut butter. Thinner, add more fish sauce. It should have the consistency of a nice thick bisque.

When the rice is done, serve. You can present it on plates with the rice on the side, or in bowls with the rice under the curry. It's delicious either way. :)

The Innocent

I'm a Peace Corps Volunteer working in a Berber village (which I refer to as Berberville) near a larger Berber town (which I call SouqTown) in the High Atlas Mountains of Morocco.
My neighbors call me Kauthar, the Arabic name I've adopted. It's from the Qur'an, and means "the abundance of good", including the river in heaven.
Feel free to email me at innocentablogged@gmail.com. The only "stupid question" is the one you don't ask. :)